Chickpea Coconut Curry

This easy, vegan one-pot Chickpea Coconut Curry dish is bursting with flavor! It is budget-friendly and the perfect solution for a quick weeknight meal. Serve it over rice or with some naan bread.

This is a healthy meal, consisting of plant-based protein and is also very versatile. Add any vegetables that you prefer and your choice of protein. To keep it vegan, try adding tofu for an added protein boost.

Some people in my life will give me suggestions for recipes to post on my blog. I made this one night for supper while my best friend was over to my house. I had all of the ingredients on hand and I was looking for a quick meal to whip up so I wasn’t in the kitchen the entire time she was visiting. She is not (or should I say was not) a fan of coconut curry dishes or anything related. Reluctantly, she tried a bite. One bite turned into two which led to a whole bowl! She actually enjoyed this recipe. She asked if I was going to share this on my blog. I hadn’t planned on it because it was basically just a meal that I threw together in a pinch with whatever I had in my pantry. But she insisted that I put it up, so this one is for you, Kiah! I hope you all enjoy this one as much as she does!

Ingredients that you will need to make this Vegan Chickpea Coconut Curry dish:

• Chickpeas – Also known as Garbanzo beans, they are packed full of nutrients, high in fiber, protein and healthy fats. What’s not to love about these little legumes?
• Sweet Potatoes – They give a bit of sweetness to this dish. No need to pre-cook them before tossing in your coconut curry. They will have enough time to cook in the sauce to become soft.
• Onion and Garlic – They give this dish a more robust flavor.
• Ginger – I love this ingredient. It adds a ton of flavor to this dish that is hard to replicate with any other ingredient.
• Peas – I use frozen peas for this dish. Peas are a popular ingredient in many curry dishes.
• Coconut Milk – I use full fat milk. It sweetens the dish and balances out the spices. You can also use the low-fat, however, it is typically the watered down version of the full fat so it might not give this dish that creamy, coconut flavor you are looking for.
• Diced Tomatoes – Use one 15 ounce can of diced tomatoes. You can also try a can of fire-roasted diced tomatoes for a different, bolder flavor.
• Curry Powder – It is a blend of spices most often used in Indian cooking and typically contains turmeric, which is why it gives dishes that signature yellow hue.
• Garam Masala – This is a blend of spices that is the key ingredient in most Indian curry dishes. It usually contains a mixture of ground, dried spices such as cinnamon, cardamom, cumin, coriander, cloves and ground pepper.
• Rice – Your choice of your favorite rice to serve this dish over.
• Naan bread – This is a type of flatbread that compliments curry dishes perfectly! You can use the toaster to heat it up before serving or heat it up on the stove.

Substitutions for this very versatile dish:

• Vegetables: Try swapping out the vegetables in this recipe for different ones. Don’t care much for sweet potatoes? Use white potatoes instead. Green beans, carrots, bell peppers, cauliflower, snap peas and broccoli would all make great additions to this dish, as well. Feel free to come up with your own combinations with your favorite veggies!
• Protein: Chickpeas are a great source of plant based protein but if you want to kick it up a notch, add another protein of your choice. Chicken, beef or lamb would be excellent choices or if you prefer to keep it vegan, add tofu!
• Rice: Basmati rice is my favorite to serve with this dish. But you can try any type of rice you like. Brown rice, white rice or jasmine rice are all great choices.
• Optional: Cashews added to this dish are delicious! You can chop them or grind them up before tossing them in your coconut curry. You can also add a little plain yogurt to make it creamier and help to balance out the spices.

Directions on how to make the BEST Chickpea Coconut Curry:

1. Heat a large pot or dutch oven on medium heat and add 1 tablespoon of olive oil or coconut oil. Add the chopped onion, minced garlic and grated ginger. Cook for about 3-4 minutes or until soft.
   
2. Next, add 1 tablespoon of curry powder and garam masala. Stir. Toss in the chopped sweet potatoes and the frozen peas. Stir. Cook for about another 3-4 minutes, stirring frequently.
   
3. Pour in the can of diced tomatoes and the chickpeas followed by the coconut milk. Stir all of the ingredients until well combined. Bring to a boil. Once boiling, turn the heat on low and allow to simmer for about 15-20 minutes, or until the vegetables are soft. Add salt and pepper to taste.
   
   
4. Serve this dish in a bowl over rice or with warm naan bread on the side. Enjoy!
   
   
   

   Vegan Chickpea Coconut Curry

   This easy one pot Chickpea Coconut Curry dish is bursting with flavor and vegan! It is budget-friendly and the perfect solution for a quick weeknight meal. Serve it over rice or with some naan bread.

   5 from 1 vote

   Print Recipe Pin Recipe

   Prep Time 10 minutes mins

   Cook Time 20 minutes mins

   Total Time 30 minutes mins

   Course Main Course

   Cuisine Indian

   Servings 6

   Calories 471 kcal

   Ingredients

     

   • 1 tbsp olive or coconut oil
   • 1 15 ounce can chickpeas
   • 2 sweet potatoes peeled and chopped
   • ½ cup frozen peas
   • 1 small onion chopped
   • 2 garlic cloves minced
   • 1 tsp ginger grated
   • 1 tbsp curry powder
   • 1 tbsp garam masala
   • 1 15 ounce can diced tomatoes
   • 1 15 ounce can coconut milk (I use full-fat)
   • salt and pepper to taste

   For Serving (optional)

   • 1 cup cooked basmati rice
   • naan bread warmed up

   Instructions

    

   • In a large pot or dutch oven, heat olive oil or coconut oil. On medium heat, saute the onion, garlic and ginger. Cook for about 3-4 minutes or until soft.
   • Add curry powder and garam masala. Stir. Toss in the sweet potatoes and peas. Cook for about 3-4 minutes, stirring frequently.
   • Pour in diced tomatoes, chickpeas and coconut milk. Stir all of the ingredients until well combined. Bring to a boil. Turn heat on low and allow to simmer for about 15-20 minutes, or until the vegetables are soft. Add salt and pepper to taste.
   • Serve in a bowl over rice or with naan bread on the side.

   Notes

   • To store properly, put in an airtight container and keep in the fridge for 3-4 days. Freeze for up to 1 month. 
   • Mix and match: Add any vegetables of your choice along with your favorite choice of protein such as chicken, beef or lamb. To keep it vegan, add tofu!

   Keyword chickpea curry, coconut curry, easy, vegan, vegetarian